Mexican Spiced Chicken with Poblano Pepper & Ancho Chilli & 2 Salsa
Mexican Spiced Chicken with Poblano Pepper & Ancho Chilli & 2 Salsa
A flavour-rich taco dish using poblano and ancho chillies for layered spice, served with salsas and toppings for a DIY feast.
Servings
6
Prep time
Cook time
Recipe
Ingredients
- 2 tbsp animal fat or olive oil
- 1 onion, sliced
- 4 Poblano peppers or green capsicum, deseeded & sliced
- 2 garlic cloves
- 1 tsp fennel seeds
- 1 tsp oregano
- 1 tsp ground coriander
- ½ tsp ground cumin
- ½ tsp smoked paprika
- 1 dried ancho chilli, roughly chopped
- 1 tsp sea salt
- ½ tsp freshly ground black pepper
- 1kg chicken thigh fi llets, diced
- 125g chopped tomato (tinned, fresh or passata)
Method
- Heat the animal fat or oil in a heavy-based saucepan over moderate heat.
- Add the onions and cook, stirring occasionally, until they begin to soften and develop a light caramel colour.
- Add the poblano peppers and cook for 2–3 mins until slightly softened.
- Stir in the spices and cook for 1 min until fragrant.
- Add chicken, turning up heat if necessary to allow meat to be sealed or browned.
- Finally add tomato, bring to a gentle simmer and turn right down
- Allow to bubble gently for 30–40 mins, stirring regularly while the sauce reduces. (You want the final dish to have a concentrated sauce so it can be handled in the taco, but don’t let it catch and burn in the process as this taints the sauce a little.)
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